Penne alla Primavera

1. Infuse Olive Oil with Garlic

Start by heating a quarter cup of olive oil in a large pot over medium heat. Add the thinly sliced garlic, letting it infuse the oil with its aroma. Keep an eye on it, and as soon as the garlic turns barely golden, it's time to add the carrots.

2. Cook Carrots

Reduce the heat slightly and cook the carrots for about four minutes until they begin to soften.

3. Add Mushrooms

Introduce the mushrooms to the pot and let them cook for three minutes until they release their moisture and begin to brown.

4. Add Asparagus Stalks

Add the sliced asparagus stalks to the mix and cook for an additional two minutes.

5. Add Remaining Vegetables

Add the asparagus tips, peas, fava beans, and scallions. Season the mixture with Maldon salt and coarsely ground black pepper, and cook everything together for another two minutes, ensuring all the vegetables are tender yet still vibrant.

6. Cook Pasta

While the vegetables are cooking, bring six quarts of water to a boil in a separate large pot. Once boiling, add three tablespoons of kosher salt followed by the penne rigate. Cook the pasta until it is al dente, making sure to reserve half a cup of the pasta water before draining.

7. Combine Pasta with Vegetables

Drain the pasta using a colander and then combine it with the cooked vegetables in the pot. Add the reserved pasta water to help create a light sauce that coats the pasta and vegetables evenly. Cover the pot, reduce the heat, and let it steam for two minutes to allow the flavors to meld beautifully.

8. Finish with Herbs and Cheese

Stir in the remaining two tablespoons of olive oil and, if the pasta seems dry, add a bit more pasta water. Finally, mix in the coarsely chopped parsley, basil, and mint, stirring well to combine. Serve the dish with freshly grated Parmigiano Reggiano on top for a delightful finish.